Take maida in any utensil, mix salt and kalonji in it. Add little water at a time and knead hard dough like that used for making puris. Cover the dough and keep it aside for 15-20 minutes for fermenting.
Mix ghee and 1 tbsp maida, sata is ready.
Knead the dough and make a ball. Roll ball thinly into a circle with 10-12 inch diameter. Place the sata on rolled parantha and spread it evenly. Sprinkle chaat masala on top of the surface as well.
Now roll the prepared parantha. Cut ½ - ¾ cm balls from the dough. Prepare all balls like wise.
Take one ball, place it on rolling plate and with help of rolling pin roll it in a circle with 3 inch diameter. Fold the rolled puri in a half moon shape. Now again fold it giving it a shape of cone. With help of fork make 4-5 pricks on both sides. Like wise roll, fold and prick all the nimkis.
Take oil in a pan. When oil gets medium hot, place nimkis in the pan as much as possible at a time and fry on low-medium flame until they get golden brown color (it takes 10-15 minutes for frying the nimki of 1 time). Take out the fried nimkis in a plate with absorbent paper. Like wise fry all nimkis.
Crunchy and crispy nimki is ready. Store in air tight container when cooled completely and enjoy eating for 2 months.
Fry nimki in low and medium flame. Nimki fried on high flame remain uncooked.